GRILLED STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat the grill to medium heat
- Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.
- In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.
GRILLED STUFFED PORTOBELLO MUSHROOM CAPS
Large portobello mushroom caps, grilled with a creamy herb and garlic sauce, grape tomatoes, and cheese, make a delicious main course and can be served atop torn salad greens for a complete meal.
Provided by Philadelphia Cooking Creme
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat barbecue to medium heat.
- Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.
- Fill caps with remaining ingredients.
- Grill 6 to 8 min. or until filling is heated through. Serve warm.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 4.1 g, Cholesterol 19.6 mg, Fat 8 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 316.2 mg, Sugar 0.1 g
GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
- Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
- Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
- Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.
- Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
SAUSAGE-STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat the oven to 400 degrees F.
- Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
- Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
- Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
- Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)
Make these lower fat by using reduced fat sour cream and cream cheese ---to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight --- You may use about 1/2 teaspoon dried basil or oregano in place of fresh, or just omit the herbs completely --- these are *very* good I have made them many times in the past :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 28m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
- Cover and chill until ready to use if not using right away.
- Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
- Sprinkle with tops of the caps lightly with salt and pepper.
- Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
- Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
- Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
- Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.
Nutrition Facts : Calories 176.2, Fat 11.9, SaturatedFat 5.1, Cholesterol 24.4, Sodium 176.3, Carbohydrate 13.5, Fiber 6.2, Sugar 5.2, Protein 7
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- Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
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